ONE DAY, I joke with friends: ‘If you were a cannibal, which author would you eat and which herb would you use?’ I almost immediately go for J.M. Coetzee – slow-roasted over coals – and simply but deftly flavoured: salt, pepper, tarragon. Now, every time I have bearnaise sauce, I think of slow roasted Coetzee and tarragon. Read the rest of this entry »